The crisp crust topped with tender vegetables and stretchy cheese is a delicious alternative to pizza with tomato sauce.
- Portion size 8 servings
- 1/2 cup water
- 1 1/2 teaspoon olive oil
- 1/4 Pizza dough mix
- 1/2 teaspoon salt
- 1/2 cup cornmeal
- 2 cups shredded provolone cheese
- 2 cups shredded mozzarella cheese
- 1 can artichoke drained and sliced
- 1 jar (313 ml) roasted red pepper drained and sliced
- 1/4 cup sliced black olive
- 1 tablespoon olive oil
In small saucepan, heat water with oil over medium-low heat until 120°F (50°C). In food processor, pulse together Pizza Dough Mix and salt ; with motor running, pour in water mixture and whirl until ball forms, about 1 minute.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
On lightly floured surface, roll out dough into 12-inch (30 cm) circle. Sprinkle pizza pan with cornmeal; centre dough on top.
Topping: Sprinkle dough with half of the cheese; arrange artichokes, red peppers and olives on top. Sprinkle with remaining cheese; drizzle with oil.
Bake in bottom third of 500°F (260°C) oven until crust is golden, about 12 minutes.
Nutritional facts <b>Per slice:</b> about
- Sodium 526 mg
- Protein 11 g
- Calories 234.0
- Total fat 11 g
- Cholesterol 19 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
- Iron 13.0
- Folate 29.0
- Calcium 22.0
- Vitamin A 15.0
- Vitamin C 58.0